Baked Hot Honey Chicken for Crispy Cravings
Crispy baked chicken coated in golden panko and drizzled with a sweet-and-spicy hot honey glaze — the perfect blend of comfort and kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs boneless chicken breasts or thighs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 cups panko breadcrumbs
- 1 cup flour
- 1 tbsp cornstarch
- 2 eggs, beaten
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil spray (for baking)
Hot Honey Glaze:
- 1/3 cup honey
- 1–2 tsp red pepper flakes or hot sauce
- 1 tsp apple cider vinegar
- Optional: 1 tsp butter
Instructions
- Marinate chicken in buttermilk for 30 minutes to 8 hours.
- Toast panko at 400°F for 5 minutes until golden; set aside.
- Preheat oven to 425°F. Line a baking sheet with parchment and place a wire rack on top.
- Set up three bowls: flour + spices, beaten eggs, toasted panko.
- Dredge chicken in flour, dip in egg, coat in panko. Place on rack.
- Spray lightly with oil. Bake 18–22 minutes, flipping halfway, until golden and 165°F inside.
- Warm honey, chili flakes, and vinegar in a saucepan. Drizzle over chicken before serving.
Notes
- Reheat in oven or air fryer to maintain crispiness.
- Use thighs for juicier meat.
- Serve with slaw, mashed sweet potatoes, or in a sandwich.